Ms. Thrasher-Stanton’s Favorite Apple Pie
Ingredients:
- 2 tablespoons unsalted butter
- 2½ pounds apples, peeled and cored, then cut into wedges (5 large honey crisp apples will do it)
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 tablespoon apple cider vinegar
- 1 egg, lightly beaten
- Homemade OR store bought pie crust
Directions:
Step 1
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Step 2
- Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Step 3
- Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Step 4
- Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Step 5
- Fit this crust into a 9-inch pie plate, trimming it to leave a ½-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Step 6
- Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Step 7
- Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Step 8
- Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Step 9
- Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
Mrs. Moffat’s Stuffing
Mrs. Moffat had this recipe passed down from her mother.
Ingredients (for a turkey approx. 22 pounds) :
- 2 large bags of stuffing mix (follow directions on package)
- 8 eggs
- Parmesan cheese
- 1 lb. hamburger meat
- 1 lb. pork sausage
- 1 large onion (diced)
Directions:
Step 1
- In a pan, fry the hamburger, onion, and sausage till cooked.
Step 2
- Prepare two bags of stuffing mix per directions on box. Add the eggs and parmesan cheese to taste.
Step 3
- Combine the cooked hamburger mix and the stuffing mixture in a large bowl.
Step 4
- Place in a buttered baking dish or stuff your turkey with the stuffing.
Step 5
- Bake the dish at 350 degrees for approximately 45 minutes. If you are stuffing a turkey, roast the turkey as directed.
Mrs. Aldorisio’s Brussels Sprouts Salad
Ingredients:
- zest of 1 lemon, plus 3 tbs. lemon juice
- 4 anchovy fillets
- 2 tsp. Dijon mustard
- 1 clove garlic
- 1/4 tsp. red pepper flakes
- 1 tbsp. olive oil
- 1 lb. Brussels sprouts, shredded
- kosher salt
- freshly ground black pepper
- Toasted slivered almonds for serving
Directions:
Step 1
- In a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. Set aside 2 tablespoons of the sauce for serving.
Step 2
- Heat olive oil in a skillet. Add Brussels sprouts and spread in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons of sauce to the pan. Mix and cook for another 2-3 minutes.
Step 3
- Remove skillet from heat and stir in lemon zest. Drizzle with remaining sauce and top with almonds.